Foods by "Pescatarian" category| Page 17

Artichokes Braised in Lemon and Olive Oil

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...

Author: Maggie Ruggiero

Classic Spinach Artichoke Dip with Mozzarella and Parmesan

Two kinds of melty cheese make this dip extra luxe.

Author: Rhoda Boone

Grilled Tomatoes Stuffed with Goat Cheese and Sage

Curried Basmati Rice and Apple Pilaf

Mocha Toffee Cashew Bars

Scrambled Eggs with Ramps, Morels, and Asparagus

Author: Bon Appétit Test Kitchen

Lime Angel Food Cake with Lime Glaze and Pistachios

Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.

Author: Matt Lewis

Goat Cheese and Herb Souffles

Broccoli and Cauliflower with Lemon, Mustard and Chive Butter

Pasta with Roasted Eggplant, Ricotta, and Basil

Cucumber, Tomato, and Pineapple Salad with Asian Dressing

Author: Alexis Touchet

Mango Sauce

This recipe was created to accompany Key Lime Mascarpone "Cannoli" with Mango Sauce . Can be prepared in 45 minutes or less.

Winter Squash with Caramelized Onions

Author: Kitty Morse

Gratin of Potatoes with White Cheddar and Tarragon

Tomatillo Chipotle Salsa

Author: Bon Appétit Test Kitchen

Parmesan Roasted Butternut Squash

The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.

Author: Maggie Ruggiero

Romaine Salad with Anchovy Dressing and Parmesan

Author: Maggie Ruggiero

Avocado and Grapefruit Salad

Author: Dave Kovner

Caramel Nut Tart

Maple Syrup Candies

These crumbly, melt-in-your-mouth candies are made from just two ingredients.

Author: Ken Haedrich

Celery Root Purée

An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.

Author: Dorie Greenspan

Bulgur Pilaf with Dried Apricots

Author: Melissa Roberts

Macadamia Coconut Tart

Blue Cheese Potato Gratin

Author: François Kwaku-Dongo

White Bean and Artichoke Dip

Grilled Halibut Niçoise with Market Vegetables

If it looks good at the market, it will be good in this salad.

Author: Andrew Knowlton

Yellow Summer Squash and Corn Soup

Couscous Risotto with Shrimp, Asparagus and Peas

Pikliz (Haitian Pickled Vegetable Relish)

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Author: Nils Bernstein

Beer Battered Onion Rings

The addition of high-quality beer and a tempura-like batter make these onion rings lighter and more flavorful than the greasy ones you might know.

Author: Spencer Bezaire

Tom's Tasty Tomato Soup with Brown Butter Croutons

Author: Tom Douglas

Chocolate Sauce

A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as...